recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Monday, November 20, 2006


Pumpkin chocolate-chip loaf cake

More pumpkin, but why not? What's not to love about pumpkin? Oh, and of course there's chocolate, too. This recipe was sent to me by my friend Pam, who won a ribbon with it at the county fair.

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes [editor's note: at least 60 minutes, if not 70]. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

Makes 12 servings.
Bon Appétit
Flavors of the World
November 2000

Hi Emily,

Thanks for stopping by my blog. You can check out the link on my blog for the original recipe (which did not require a bread maker) or you can go off of these instructions:


3 1/2 cups whole wheat flour
1/2 cup vital wheat gluten
1 tsp salt
3 tbl olive oil
4 tbl molasses
1 1/2 cups warm water (I use bottled and the temp is 105 - 110 degrees)
1 pkg regular yeast or 4 tsp regular yeast

Mix the first three ingredients into a large bowl, set aside.
In a smaller bowl, mix the following in this order: 1 Tbsp oil, 1 Tbsp molasses, 1 Tbsp oil, 1 Tbsp molasses, 1 Tbsp oil, 2 Tbsp molasses (alternating like this keeps the molasses from sticking to the measuring spoon).
Add in the water and the yeast.
Add the wet ingredients to the dry ingredients.
Knead by hand for 10-12 minutes (wheat bread needs a longer
knead time).
Place in oiled bowl in warm place (I use my oven at 100 degrees), covered by a towel or plastic wrap (DO NOT USE PAPER TOWELS), for about an hour or until about double in size.
Gently knuckle down to get all the gasses out and take out of bowl.
I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loafpans. Cover and let rise about 45 minutes. Bake at 375 degrees for25 minutes. Bread is done when it sounds hollow when tapped.

Best regards!
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